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Items Tagged with 'sustainability in the dairy industry'
Hunger is the most pressing issue we face, especially considering those numbers: one out of every eight people in the world today suffers from chronic undernourishment caused by food scarcity.
Like crude oil, water prices have surged in the last 12 years, doubling or tripling in many parts of the U.S. Think of what that does to living expenses and business costs. And like crude oil, which is still threatened despite the current production boom here in the U.S., water is getting scarcer by the minute.
The Innovation Center for U.S. Dairy, Rosemont, Ill., is accepting nominations for the third year of the U.S. Dairy Sustainability Awards. The deadline is Nov. 15, 2013.
Jim Hamilton, President, DSM Nutritional Products USA, talks about what “sustainability” means to DSM and to him personally as he invites food product manufacturers to share their own ideas.
Chr. Hansen calculates that if all cheese makers converted to using its Chy-Max M as their cheese coagulant, the result would be a total CO2 reduction of at least 1,250,000 tons of CO2, equaling the yearly greenhouse gas emissions from more than 83,000 Western European households.
The CEO of Nestle says that overuse of fresh water poses not only a serious environmental hazard, but also a major risk to political and social stability. Water scarcity will be the cause of massive food shortages within the next 15-20 years and that now was the time for industry, governments and other stakeholders to act decisively.
Highlights from the 2012 Corporate Responsibility Report include: achievement by 18 processing plants of the Energy Star Challenge for Dairy in just two years, meeting the five-year goal to reduce energy use by 10 percent three years early.
Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...Read More